Bagels! Yes, I’m blogging about bagels again, for the third (or is it fourth?) time.
Previously, I made and blogged bagels for the BBA Challenge from Reinhart’s book and a couple of other times based on Mike Avery’s recipes for Sourdough Bagels. While the Reinhart version was good, the Avery Sourdough were decidedly better. But now it’s time for a new contender.
Stepping up to the plate for the battle to Bagel Supremacy are the bagels from the Hamelman book Bread which just happen to also be part of the Mellow Bakers challenge for April 2010. Convenient, no?
A quick look at the recipe and, bypassing things listed as required like bagel boards, I note that the steps here are pretty much the same as the other bagel recipes. Mix the stiff dough, knead for a short while, proof, shape, proof again, boil and bake. That is the SHORT version of course, but the steps are not much different from the others. Basically this tells me I’m in familiar territory so no surprises are expected. Good. Let the fun begin!
It happens. You’re going along, baking your bread – or, specifically, bagels in this case – and you just know something is amiss but you keep going because it’s not really feasible to halt the process when everything’s in progress, the oven’s on, the water’s boiling, the bread’s been proofing… There’s no turning back now!
So I’m sick. No, not “sick” as in twisted (although some may well debate that), sick as in coughing and moaning and dragging my feet with a cold. A cold that hit big time just when the last bagel batch was nearing the end of the process. My head feels like it’s stuffed with cotton, my throat’s itchy and/or on fire. So I’ve slugged back a swig or two of cough syrup and now I’m zoning out. Everything’s a little askew, a bit off kilter, spinning somewhat and I’m losing track of things. I should have known better but I kept going. Bad idea. Somewhat. Continue reading “A Cautionary Tale Concerning Bagels”
I thought I’d give a try to making bagels since it is something we tend to get fairly regularly and you-know-who seems to forgo the wonder-bread like qualities that tends to be lacking in the other loaves I’ve made.